I always loved a steaming bowl of Erwtensoep (split pea soup, or more colloquially snert) during my years in the Netherlands. This soup gets its flavor from the ham bone, pork sausage and tons of pea action, plus more veggie power to boot! Drizzle some olive oil on top and tear off a chunk of baguette, and this chunky feast is complete!
INGREDIENTS: house-ground pork, split green peas, house-made ham stock, celery, carrots, yellow onions, gold potatoes, La Padella olive oil blend, parsley, kosher salt, garlic, fennel seed, black peppercorns, black pepper, rosemary, garlic powder, onion powder, Italian herbs, thyme, sage, bay leaves, dried parsley
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